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Food -- Packaging The Slowest Food: Why American Chefs Have Taken Up Sous-Vide Cooking 
 This 2005 article provides an overview of "sous vide ... the practice of cooking food at low temperatures in vacuum-packed plastic bags. ('Sous vide' is essentially French for 'vacuum-packed.')" Includes a discussion of the history of cooking in sealed packets, French chef Georges Pralus' technique of cooking foie gras in plastic from 1974, and current developments and concerns (such as food safety). Also includes links to related material. From the online magazine Slate. http://www.slate.com/id/2123101/ Topics: Recipes & Food Preparation Last updated Mar 16, 2006 Under Pressure
August 2005 feature article about the cooking method cryovacking, (also called sous vide -- French for "under vacuum"), in which food is put "in a plastic bag and vacuum-pack[ed]. ... Sometimes the food is then cooked in the bag." Describes how this method is used in industrial food production, its introduction into restaurant kitchens, and its status before the Food and Drug Administration. From The New York Times Magazine. Note: Click to skip brief ad. http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html?ei=5088&en=b5f863f9fd710680&ex=1281758400&adxnnl=1&partner=rssnyt&emc=rss&adxnnlx=1142957967-x/iFX0dQIuJmsjd4Syqgrg Topics: Recipes & Food Preparation Last updated Mar 21, 2006 |
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